Corned Beef Hash
Who doesn’t love a good Corned Beef Hash with tender potatoes and pan fried corned beef?! This classic comfort food can be served for breakfast or dinner!
A CLASSIC SIDE DISH RECIPE
Well y’all, I really meant to post this around St. Patrick’s Day when I knew folks would have leftover corned beef but I just ran out of time. However, you can still buy corned beef any time of year, or used canned corn beef or you can use other leftover roast you might have. Corned Beef Hash really is so simple to make and it’s one of my favorite comfort foods. Whether you’re looking for an easy weeknight dinner or a hearty Sunday breakfast, Corned Beef Hash is sure to hit the spot.
FREQUENTLY ASKED QUESTIONS:
It is simply a beef brisket that has been brined (or cured). It’s that curing process that gives corned beef its distinctive color.
Sure. You’ll need about 2 cans for this recipe. If you decide to go this route, don’t add any additional salt as the canned beef is salty enough.
I know it may be tempting to just toss all the butter in at once, but trust me, dividing it is necessary. Butter needs to be added in step 4 to prevent the pan from getting too dry and stopping the browning process. This step helps to ensure that your dish turns out perfectly.
To jazz up this dish, consider adding bell peppers with onions and potatoes in step one. If you want a little heat, sprinkle in some cayenne or crushed red pepper flakes in step two.
You can use any cooked beef with this recipe, even ground beef.
Yes. If they are in the refrigerated section and already cooked, you can use those. If you want to use frozen diced potatoes, you are going to need to thaw them first.
Leftovers should be placed in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat your leftovers in a skillet on the stove like the first time you made them, or use the microwave until warmed through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter – the corned beef is already salty so we want to control how much additional salt we add.
- russet potatoes – you can use Yukon potatoes too, if needed.
- chopped cooked corned beef – as stated above, canned corned beef or other leftover beef can be used.
- garlic and onion powder – I try to keep the seasoning simple since the corned beef will add its own flavoring. Use what you enjoy here. Cajun or creole seasoning works great too or a dash of hot sauce.
HOW TO MAKE CORNED BEEF HASH
Dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well. In a large skillet over medium heat, add 4 Tablespoons of the butter. Once melted, add the potatoes, onion, salt, and pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes. Add the corned beef, garlic powder, and onion powder to the pan. Stir, so everything is combined.
Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom. This is really what makes it a hash is that crust that forms on the corned beef and potatoes. Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining butter, and mix it in.
Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. We usually do this 3 times. Garnish with parsley if using, and serve.
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Corned Beef Hash
Ingredients
- 6 Tablespoons unsalted butter divided use
- 4 cups (1/2-inch diced) russet potatoes (peeled russet potatoes)
- 1 small sweet onion, small diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chopped cooked corned beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well.
- In a large skillet over medium heat, add 4 Tablespoons of the butter. Once melted, add the potatoes, onion, salt, and pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes.
- Add the corned beef, garlic powder, and onion powder to the pan. Stir, so everything is combined.
- Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
- Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining butter, and mix it in.
- Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. We usually do this 3 times. Then serve!
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- I garnished the hash with a bit of parsley at the end to give it some color. That is completely optional.
- Yukon Gold potatoes will also work.
- Adding bell peppers would also be amazing in this, add them in step one with the onions and potatoes.
- Reheat leftovers in a skillet or the microwave until warmed through.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I have made this dish since I was a child. I love this dish! Bring it on!
We were poor but didn’t know it back in the 50’s, and our mother was a genius cook with fresh and canned foods. Frozen foods were not very prevalent back them at our small neighborhood grocers. With lots of potatoes and onions and one can of corned beef my mother fed five children and our father. A salad of fresh tomatoes sliced and we were happy. Thanks for the memories, Brandie!
The best thing about running a food website is all the memories I get blessed with. Thank you for that Olivia!!
Please let me know if I can add some sliced cabbage to this recipe!